Mushroom Soup

6 Shitake Mushrooms, cleaned thoroughly
2 T. Nama Shoyu
1 T. Umeboshi Vinegar, or apple cider vinegar
4 Medium Pieces Wakame Seaweed
6 Cups Warm Water
3 T. Scallions, minced for garnish
2 T. Dulse seaweed, chopped
Celtic Sea salt, to taste
1 Onion, quartered, and sliced thin
Cayenne Pepper, to taste
3 Cloves Garlic, chopped
Edible flowers for garnishing (optional)
2 T. Ginger, minced
2 Cups Fresh Coconut Water and Meat Powder (2 T. Dehydrated,
Vegetable Stock optional)

Rinse mushrooms and wakame and soak in two cups warm water with the dehydrated vegetable stock powder for about 15 minutes or until soft. Save this water.

In a Blendtec or Vitamix blender, place the seaweed water, onion, garlic, ginger and (optional) coconut meat and water and blend.

Slice the mushrooms thin and chop the seaweed. Cut off the stems of the mushrooms and discard. Add mushrooms and wakame to a soup tureen or bowl with the remaining 4 cups of warm water and the mixture from the blender. Add the dulse.

Season according to taste with celtic sea salt, nama shoyu, pepper and vinegar. Add minced scallions and edible flowers and serve chilled or in Winter place in an Excalibur Dehydrator at 108 degrees for 2-4 hours before adding the edible flowers and serving.

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Artichoke Salad

12 artichokes, stems removed
1 bunch mint, chopped
2 lemons, juiced
2 bay Leaves
2 cloves garlic, finely chopped

1 teaspoon umeboshi vinegar
1 bunch basil, chopped
1 teaspoon olive oil
celtic sea salt, to taste
cayenne pepper to taste

Cut artichoke heart in pieces. Place in a bowl. Put the mint , the juice of 1 1/2 lemons, bay leaves, garlic vinegar, and the basil in a blender and blend on slow speed. Drizzle the olive oil in the mixture and blend again. Check for desired taste with salt and pepper and make adjustments if necessary..

Pour over the artichokes along with the rest of the lemon juice and allow 2-3 hours for it to marinate before serving. If this is too”raw” for you, then either marinate overnight or place in a Dehydrator at 105 degrees for 4-6 hours before serving. For a warm winter’s dish, choose the latter option.

Dorit’s Website: https://elegantlyrawdoreet.com/about-doreet/

 

Basic Soup Broth

5-6 stalks celery
2 sprigs fresh thyme
1-2 red potatoes
2-3 tablespoons apple cider vinegar
1/2 stalk mint
1/2 onion
4-6 carrots
3-4 tablespoons nama shoyu
1-2 beets
1 teaspoon celtic sea salt or himalayan salt crystals
3-4 zucchini
8-10 cups purified or distilled water
2 tsp fresh oregano, diced thoroughly

Place all the ingredients in a very powerful blender and blend to preferred consistency. If using a juicer use only the Norwalk, Champion or GreenStar Juicer to extract the juice from the Carrots, Beets, Zucchini, Potatoes and Celery.

Then in a blender, put the juice extracted along with the onions, mint, Oregano, Thyme, Nama Shoyo or Salt, Vinegar, and only 5-6 cups of Water. Blend thoroughly. This will give a thinner broth.

Great aid for those lacking stamina or desiring a strengthening liquid. In the winter warm this soup by putting it in direct sunlight or at 105 degrees in a dehydrator for several hours.

Dorit’s Website: https://elegantlyrawdoreet.com/about-doreet/

 

Quinoa Winter Dish

This is a wonderful dish for the New Year! it is mainly “raw” and great for Winter Holidays.

4 Cups Cooked Quinoa
1/4 Cup Lemon Juice
1/2 Cup Pecans
1/3 Cup Walnut Oil
1/2 Cup Walnuts
2 T. Low Sodium , Wheat Free Tamari
3/4 Cup Sliced mushrooms
1/4 tsp. Cayenne Pepper
1/2 Cup Sliced Olives
dash Celtic Sea Salt
Curry Seasoning
1/2 Cup Scallions, chopped
dash Tumeric

After quinoa has been removed from the heat and cooled down, place all ingredients in a large mixing bowl, and mix well adjusting the seasoning to taste. Transfer onto a serving platter, decorate with edible flowers and serve.

Other recipes like this from Dorit can be found at:

Dorit’s Website: https://elegantlyrawdoreet.com/about-doreet/

 

Black Beans

3 Cups Cooked black beans, cooled
1 Jalapeno pepper, minced
2-3 Courgettes (zucchini), cut in bite sized portions
3 T. Fresh Lime juice
1 tsp. Mustard seed Oil or Flaxseed Oil
1/2 Cup Chopped Onions
1/2 tsp. Celtic Sea salt
3 Cloves Garlic, minced
6-8 Cherry tomatoes, quartered

Combine all the ingredients in a serving bowl. Mix thoroughly, refrigerate for a few hours and serve.

Dorit’s Website: https://elegantlyrawdoreet.com/about-doreet/

Quinoa Delight

2 Cups Quinoa, sprouted
1/2 Cup Dulse, pieces
1 Cup Bok Choy, sliced thin
1/4 Cup Basil, chopped fine
1 Cup Arugula, sliced thin
1 tsp. Nama Shoyu
1 Medium Red/Orange pepper, minced

Combine everything together and allow to marinate for about one hour. Serves 2-4

Other recipes like this from Dorit can be found at:

Dorit’s Website: https://elegantlyrawdoreet.com/about-doreet/

 

Asparagus with Citrus/Ginger Sauce

2-3 lbs. asparagus
1 tablespoon uneboshi vinegar or apple cider vinegar
1 tablespoon orange juice, freshly squeezed
1 tablespoon grated orange zest
1 clove garlic, crushed
1 1/2 teaspoon freshly grated ginger root
1 teaspoon nama shoyu
1/2 teaspoon agave (optional)
1/2 teaspoon. organic, raw, brown mustard
dash ground cardamon powder
dash flower of the ocean sea minerals
mixed “baby” Greens
10-12 cherry tomatoes

Snap off the tough ends of the asparagus and (if desired) peel stalks.Place in a large serving bowl. Mix the vinegar,orange juice, zest, garlic, ginger, nama shoyu, agave, (optional) mustard seeds, cardamon powder and sea minerals in a blender. Blend well.

Pour this mixture over the asparagus and allow the asparagus to marinate overnight or place in adehydrator at 105-108 degrees F until desired texture of tenderness is achieved.Serve on a bed of mixed “baby” greens and garnish with cherry tomatoes.

Other recipes like this can be found at:

Dorit’s Website: https://elegantlyrawdoreet.com/about-doreet/